we are about to launch a new coffee website in which we will be offering coffee lovers 3 brand new coffees/blends each month. We are looking for an expert to help create these coffees with our roasters. You will be able to create any blend you like, you have full control over the blends.

We would like to each month explain the reasonings behind your choice along with having a bio on the website. If anyone is interested then please just let me know.

thanks for the idea which is a great one but with minimum roasting quantities that would be very hard to make financially viable. What we are looking at though is if "our expert" was to create a multitude of blends the customers/members could then choose which ones we would retail each month.

we are about to launch a new coffee website in which we will be offering coffee lovers 3 brand new coffees/blends each month. We are looking for an expert to help create these coffees with our roasters. You will be able to create any blend you like, you have full control over the blends.

We would like to each month explain the reasonings behind your choice along with having a bio on the website. If anyone is interested then please just let me know.

Unless your expert is physically present, your idea won't work. Each coffee is unique. You can't just say, "40 percent of any Brazil and 60 percent of a Sumatran. Call it Salsa Suma." You need to have each coffee in hand and work hard at personally blending them. Origins differs, one crop to the next; one farm to the next. Blending is not as easy as you are assuming.

we are about to launch a new coffee website in which we will be offering coffee lovers 3 brand new coffees/blends each month. We are looking for an expert to help create these coffees with our roasters. You will be able to create any blend you like, you have full control over the blends.

We would like to each month explain the reasonings behind your choice along with having a bio on the website. If anyone is interested then please just let me know.

Whether they are roasted together or blended afterwards or a combination of both. e.g. a SHG and a softer coffee would not necessarily roast well together, but may well blend perfectly OK after the roast. Or a monsoon Malabar/Brazilian blend could not be roasted together.

The roast level to which you take each coffee. This will change the blend completely. e.g. dark Sumatra, with a Brazilian (medium), or medium Sumatra with a dark Brazilian.

The roast profile of each coffee

The % of each coffee in the blend

Do you limit to 3 coffees in a blend.

Are you air or drum roasting....type of roaster (some are better for some coffees than for others).

Plus I don't understand how an "expert" on the net can work with your roasters to produce blends if they can't be tested, this would have to be 3 days 7 days 10 days 14 days and 3 weeks past roast date. It's a long old process, uses a lot of coffee and even once you have done all that......the production roasters will roast very differently to the sample roasters. I am presuming you have at least a 10k production roaster and possibly more than one. Plus you need the "expert" to test the blends using a variety of production methods, espresso, carafe, filter, moka pot, latte etc..

I don't know your level of experience Paul, how long you have been roasting and the type of kit you have or have used....so my comments are not necessarily in context, but are valid.

Dave

P.S. It also requires your "expert" from the web to have "taste", some people couldn't tell the difference between good and bad coffee, let alone blend.

Thanks for the replies, very useful. We are using a major roaster who said they would create the blends for us but we wanted someone independant and individual with some background that we could utilise as a story behind the venture.

Hey, I'd do it for free! All I'd need would be a business class return flight to the UK once every 3 months and a week's hotel accomodation and meals. Seriously, the type of person you're looking for is already likely to be either running their own successful business, or retired. 36 single origins and blends a year is a big ask.

You need someone who already has a good relationship with green coffee suppliers, has excellent roasting and cupping skills, and a proven track record of creating successful blends. There simply aren't that many of us around, even in worldwide terms. Look up Sunalini Menon as an example. Whoever you get is going to be VERY expensive!

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